Allergen Management in the Food Industry
di Boye - Godefroy • 2010 • dettagli prodotto
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133,38
DESCRIZIONE
This book comprehensively addresses the sources of allergenic contaminants in foods, their fate during processing, and the specific measures that need to be taken to minimize their occurrence in foods. The book provides up-to-date information on the nine major allergens (as well as other emerging allergens) and practical guidelines on how these allergens can be identified and controlled during production and processing. Starting with an introduction to food allergens, the book follows with sections on food allergen management during production and processing, guidelines for the processing of specific allergen-free foods, techniques for hypo-allergenization and allergen detection, and allergen-free certification.
DETTAGLI PRODOTTO torna su
ISBN: 9780470227350
Titolo: Allergen Management in the Food Industry
Autori: Boye - Godefroy
Editore: Wiley
Volume: Unico
Edizione: 2010
Lingua: Inglese
Finitura: Copertina flessibile
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